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Rating: 5/5 (1 vote cast)

Meal Type: Dinner

Total Time: 0 min.

Cook Method: Stove

Serving Size: 4 - Change

Nutritional Facts

Servings Per Recipe: 4

Amount Per Serving

Calories 431

% Daily Value**

Total Fat 20g

31%

Saturated Fat 8g

13%

Unsaturated Fat 1g

Cholesterol 58mg

19%

Sodium 958mg

40%

Total Carbohydrate 37g

12%

Dietary Fiber 11g

43%

Sugars 10g

Protein 28g

Vitamin A 26%

Vitamin C 30%

Calcium 8%

Iron 33%

Potassium 24%

Vitamin E 5%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chili corn Bread Bake

Submitted By: Steve W. - See All My Recipes

Recipe Tags: Chili Recipes

Date Added: June 11, 2009

Ingredients:

2 Tablespoons Vegetable Oil for frying

1 1/2 Tablespoons Chili Powder up to 1 Tbs

1 Pound Ground Beef browned and

2 Cups Kidney Beans (15 oz.) rinsed & drained

1 Onion chopped

2 Cups Canned Tomatoes

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Directions:

1. Saute onions in oil.

2. Add meat and garlic powder. Stir constantly about 3 to 4 minutes until meat loses color.

3. Add beans, tomatoes and remaining spices. Cover and simmer 25 to 30 minutes.

4. Place bean and meat mixture in 1 1/2 quart baking dish top with corn bread batter.

5. Bake at 400 degrees for 30 minutes or until cornbread is done.

6. Corn Bread Batter: In bowl mix and beat well: 1 egg, 1 cup cornmeal, 1 cup milk, 1/2 teaspoon baking soda, 1 tablespoon melted shortening.

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Dietary Notes:

This recipe is high in Vitamin A with 26% of your daily recommended intake per serving. This recipe is high in Vitamin C with 30% of your daily recommended intake per serving.

Food Allergy Information:

This recipe contains potential food allergens and will effect people with Beans, Tomato, Hot Pepper, Beef, Onion allergies.


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